Recipe: Mussel and bean salad

Ingredients

830g white kidney beans, drained
2 onions, chopped
2 tomatoes, peeled and crushed
1kg mussels
2 cups (500ml) white wine (preferably sauvignon blanc)
1 branch thyme
1 garlic clove, finely chopped

Sauce
3 tbsp (45ml) cooking sherry
1 tbsp (15ml) Dijon mustard
4 tbsp (50ml) olive oil
1 pinch paprika
Sea salt and freshly ground black pepper, to taste

Method

1. Wash mussels thoroughly, trimming as necessary.

2. Combine in a pot with white wine, half the onion, garlic and thyme. Cook uncovered on a high heat until mussel shells have opened.

3. Remove and shell mussels. Strain cooking broth and set aside.

4. In a large salad bowl, mix mussels, beans, remaining onion and tomatoes.

5. Bring cooking juice back to a boil and let it reduce until it reaches a syrupy consistency.. Set aside to cool.

6. Mix remaining ingredients and cooking broth in a separate bowl. Gently add the sauce to the salad.

7. Refrigerate for half an hour before serving for best taste.

8. Try this excellent combination: Mix the reduced mussel juice with one cup of mayonnaise, one pinch of curry and a little a bit of lemon juice.